Pumpkin Gingerbread Trifle

Maryjane Melis

2 (14 oz.) Packages gingerbread mix 1 (5.1 oz.)package cook and serve vanilla pudding mix 1 -30 oz. can pumpkin pie filling 1/2 cup brown sugar 1/3 teaspoon cinnamon 1-12 oz. container frozen whipped topping ( use real cream) 1/2 cup gingersnaps Directions: Bake the gingerbread according to package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar and cinnamon into the pudding. Crumble 1 batch of gingerbread into large bowl. Pour 1/2 of pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle the top with crushed gingersnaps. Refrigerate overnight. Trifle can be layered in a punch bowl. Number Of Servings:20 Preparation Time:30 minutes